1 whole aji limo
sliced, can also supplement with 1 habanero pepper for extra heat
1 lb beef steak
sliced into strips or cubed, see note below
salt and pepper
1/2 tsp cumin
2 tsp oregano
1/2 tsp paprika
1 whole red onion
sliced into slivers
red wine vinegar
1 pint cherry tomatoes
halved crosswise, could also use 2 whole tomatoes cut into wedges
red wine vinegar
salt and pepper
3 whole aji amarillo
sliced into slivers
2 tbsp soy sauce
or adjust to taste
french fries
steamed rice
I lived in Peru for a month when I was in high school and first tasted lomo saltado over there. Beef cooked with soy sauce and onions over rice reminded me of my mom's cooking, but the spices, french fries and cilantro made it distinctly Peruvian. We've pieced this recipe together from recipes we've found online. We now make this whenever we get a hankering for it or whenever we can find beautifully marbleized chunks of prime stew meat at the Japanese market.
Kick off the rice cooker. Preheat the oil for the french fries. Fry the potatoes and keep warm, or recruit a kitchen helper to fry the potatoes sometime between steps 4 or 5. Or you could also just buy cooked fries from the nearest restaurant to save yourself time. :)
Preheat the pan or wok over medium heat. Warm the oil, then sauté the garlic and aji limo for about 2 minutes.
Increase the heat to medium-high and add the beef. Cook until browned. Season with salt, pepper, cumin, oregano, and paprika. Transfer the meat mixture to a medium bowl. Reserve and keep warm.
If needed, add more oil to the wok. Stir fry the onions for about 1 minute. Season with salt and pepper. Add the vinegar and stir fry for another minute until the vinegar evaporates. Onions should be soft, but al dente. Reserve the onion with the beef.
For the tomatoes, repeat the same steps performed for the onion.
Transfer the beef, onions, and tomatoes back to the wok. Add the aji amarillo and soy sauce. Cook for 30 seconds.
Add the french fries and toss.
Garnish with cilantro and serve with steamed rice.